Chocolate Cream Pie

Name: Chocolate Cream Pie
Ingredients: CRUST; 1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust); 1/3 cup butter, melted; 1/3 cup sugar (can use less); FILLING; 2/3 cup sugar; 2 tablespoons sugar; 1/4 cup cornstarch; 1/2 teaspoon salt; 4 large egg yolks; 3 cups half-and-half cream; 8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small); 2 tablespoons butter, softened; 1 1/2 teaspoons vanilla; TOPPING; 2 cups whipping cream (measure 2 cups before whipping); 1/4 cup sugar (or to taste); grated semisweet chocolate

18 ingredients

11 steps

Ingredients

CRUST
1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
FILLING
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
TOPPING
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

Directions

1

Set oven to 350 degrees F (middle rack).
2

To make crust: mix together all ingredients.
3

Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
4

Bake for 12 minutes: cool completely.
5

For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
6

Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
7

Remove from heat and add in butter and vanilla.
8

Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
9

Spoon the filling into the crust and cover lighty with plastic wrap.
10

Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
11

Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.